Easy white bean chicken chili you can whip up on the stovetop. Healthy ingredients include chicken broth, rotisserie chicken, green chiles and spring onions. This is such a soothing chili for the cold weather.
If you're in the mood for more delicious warm and cozy dinners you can prepare on the stovetop, you should try our Chicken and Sausage Gumbo, Greek Lemon Chicken Soup, Spaghetti Soup, and Thai Basil Chicken.
I love white bean chicken chili. Always have and always will.
I have tried several versions of this chili and this one is my favorite for these reasons:
- It's easy to substitute in rotisserie chicken, so lots of time is saved, and the rotisserie chicken adds so much to the flavor of this chili.
- It's super creamy due to stirring in sour cream towards the end.
- Stirring in freshly grated cheddar and monterey jack cheese makes this deliciously cheesy and adds to the creaminess factor as well.
Ingredients you will need for this creamy white bean chicken chili:
- Rotisserie Chicken or Chicken Breasts
- Olive Oil
- Chile powder
- Cumin
- Salt
- Cayenne Pepper
- Yellow Onion
- Minced Garlic
- White Beans
- Chopped Green Chiles
- Oregano
- Chicken Broth
- Shredded Cheese (half Monterey, half Cheddar)
- Scallions
- Cilantro
How to Make White Bean Chicken Chili?
- In a large pot over medium heat, heat olive oil. Saute onions and garlic, until tender.
- Add beans, shredded rotisserie chicken, chiles, oregano, chili powder, cumin, salt, and cayenne.
- Add enough chicken broth to your desired chili consistency.
- Stir to combine, and simmer on low for 20 minutes.
- Remove pot from the heat and let cool for 5 minutes. Then stir in cheese, and sour cream.
- Simmer on very low for 15 minutes (do not boil to ensure dairy products do not separate).
- Serve with cilantro garnishes and corn chips. My family used Chili Lime Tostitos to scoop up the chili from our bowls.
Can you freeze White Beach Chicken Chili?
Yes, you sure can! Anything with this amount of liquid does a good job of staying fresh in the freezer. I find the best way to freeze soups and chilis is to scoop it into large ziploc bags, making sure you have sealed the bag so that there is no air left in the bag. When you're ready to eat it, simply open bag, and place contents in bowl for heating on stovetop or microwave. Enjoy!
All in all, this is an easy white bean chicken chili recipe to throw together for your family during the rushed midweek madness. It tastes so wholesome and soothing.
This is the best white bean chicken chili recipe, in my family's opinion. I agree.
And remember, by using the rotisserie chicken, you are saving a ton of time, which allows you to whip this together on a busy night.
Highly recommend this one.
White Bean Chicken Chili
Easy white bean chicken chili you can whip up on the stovetop. Healthy ingredients include chicken broth, rotisserie chicken, green chiles and spring onions. This is such a soothing chili for the cold weather.
Ingredients
- 1 ½ lbs shredded rotisserie chicken or chicken breasts
- 2 tbsp chile powder, divided
- 2 tbsp cumin, divided
- ½ tsp sea salt, divided
- ¼ tsp cayenne pepper to taste
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 tbsp minced garlic
- 1 15 oz can white beans
- 1 4 oz can green chiles
- 1 tsp oregano
- 3 cups chicken broth
- 1 cup shredded cheddar and monterey jack
- 1 cup sour cream
- Garnish: chopped cilantro and spring onions
Instructions
-
Shred the rotisserie chicken. Spread chicken pieces out on a plate and sprinkle all sides with 1 tbsp cumin and 1 tbsp chile powder.
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In a dutch oven or large pot on stove, heat 1 tbsp of olive oil Add onions and saute for about 4 minutes, until soft. Add minced garlic and saute for 30 seconds.
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Add beans, shredded chicken, chiles, oregano, 1 tbsp chile powder, 1 tbsp cumin, ¼ tsp salt. Add 3 cups or more chicken broth (add enough to arrive at your desired chili consistency).
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Stir to combine. Simmer on low for 20 minutes, in uncovered pot.
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Remove dutch oven from heat and cool for 5 minutes.
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Stir in 1 cup of shredded cheese. Then stir in 1 cup of sour cream.
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Simmer on very low for 15 minutes (DO NOT BOIL - this could cause the dairy products to separate).
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Serve in bowls and garnish with cilantro, spring onions and dollop of sour cream.
Recipe Notes
Note: You can use chicken breasts instead of rotisserie chicken, if desired. Simply bake the chicken breasts, wrapped in foil with lemon juice squeezed all over the meat, for about 1 hour at 375 degrees. Shred chicken.
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